Elegant Steak Rosé Risotto
Elegant Steak Rosé Risotto
A Romantic Steak Rosé Risotto Recipe to Impress Your Valentine or for Special Occasions
Make this upcoming party unforgettable with a stunning Steak Rosé Risotto! This dish features a creamy, dreamy rosé risotto topped with a perfectly seared steak. It’s the ultimate centerpiece for any home party menu, especially when you want to impress. Follow this recipe for a guaranteed crowd-pleaser!
For the Perfect Steak- 220g Beef steak cut (e.g., ribeye, tenderloin, or your favorite)
- 2 Tbsp Olive oil
- Pinch of sea salt
- Generous pinch of black pepper
For the Creamy Rosé Risotto- 1 Japanese rice cup of Arborio or regular rice (approx. 180g)
- 1/2 medium Onion, finely chopped
- 2 cloves Garlic, roughly minced
- 2 medium-sized Button mushrooms, thinly sliced
- 1 Tbsp Olive oil
- 1/2 Tbsp Butter
- 500ml Warm chicken broth or vegetable broth (have extra ready if needed)
- 2/3 Japanese rice cup Tomato sauce
- 1 Japanese rice cup Heavy cream
- 1 Tbsp Grated Parmesan cheese
- Pinch of salt, to taste
- Pinch of black pepper, to taste
- Pinch of dried Parsley, for garnish (optional)
- 1 Japanese rice cup of Arborio or regular rice (approx. 180g)
- 1/2 medium Onion, finely chopped
- 2 cloves Garlic, roughly minced
- 2 medium-sized Button mushrooms, thinly sliced
- 1 Tbsp Olive oil
- 1/2 Tbsp Butter
- 500ml Warm chicken broth or vegetable broth (have extra ready if needed)
- 2/3 Japanese rice cup Tomato sauce
- 1 Japanese rice cup Heavy cream
- 1 Tbsp Grated Parmesan cheese
- Pinch of salt, to taste
- Pinch of black pepper, to taste
- Pinch of dried Parsley, for garnish (optional)
Cooking Instructions
Step 1
Begin by cleaning the button mushrooms and slicing them thinly. If they are large, you can quarter them first before slicing. Evenly slicing ensures they cook well in the risotto.
Step 2
Finely chop the onion. Aim for small, uniform pieces, as this will help them soften and release their natural sweetness into the risotto, contributing to a smoother texture.
Step 3
Roughly mince the garlic. Avoid mincing it too finely, as this can cause the garlic flavor to dissipate quickly during cooking. Coarsely minced garlic will provide a more robust aroma.
Step 4
Pat the steak dry with paper towels to remove any excess moisture. Rub it all over with olive oil, then season generously with salt and freshly ground black pepper. Let it marinate for at least 10 minutes for best flavor penetration.
Step 5
Heat 1 Tbsp of olive oil and 1/2 Tbsp of butter in a pan over medium heat. Once the butter is melted, add the chopped onion and minced garlic. Sauté for about 1 minute until fragrant and the onion turns translucent. Then, add the sliced mushrooms and cook until they soften and release their moisture, about 3-4 minutes.
Step 6
Once the vegetables are softened, add the uncooked rice to the pan. Stir and toast the rice for about 1 minute until the grains become slightly translucent and smell toasty. This step is crucial for developing the risotto’s texture.
Step 7
Pour in enough warm chicken broth to completely cover the rice. Stir continuously, scraping the bottom of the pan to prevent sticking, and bring to a simmer. Cook over medium-high heat initially, then reduce the heat as the rice begins to absorb the liquid.
Step 8
Once the rice has absorbed most of the initial broth, continue adding the remaining broth, about half a ladle at a time. Stir frequently and cook over medium-low heat. This gradual addition and constant stirring are key to achieving a creamy risotto. Adjust heat as needed to maintain a gentle simmer. Cook until the rice is tender but still has a slight bite (al dente).
Step 9
When the rice is cooked al dente, stir in the tomato sauce and heavy cream until well combined. Remove from heat and let it sit for a moment to allow the flavors to meld and the risotto to thicken. Taste and adjust seasoning with salt and pepper if necessary.
Step 10
While the risotto rests, heat a separate pan over high heat until very hot. Add a little olive oil and carefully place the marinated steak into the pan. You should hear a strong sizzle. Sear the steak until a beautiful brown crust forms on the bottom.
Step 11
Flip the steak and cook the other side. The cooking time will depend on the thickness of the steak and your desired level of doneness. For medium-rare, cook until a little bit of blood (juices) starts to appear on the top surface of the steak.
Step 12
Transfer the cooked steak to a cutting board and let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Step 13
Gently reheat the risotto over low heat, stirring until it reaches a creamy, luscious consistency. Stir in the grated Parmesan cheese and mix well. Taste again and adjust the seasoning with salt and pepper as needed.
Step 14
Spoon the creamy risotto into a warm serving bowl. Slice the rested steak into desired pieces and arrange them elegantly on top of the risotto for a stunning presentation.
Step 15
Finally, sprinkle with chopped fresh parsley for a touch of color and freshness. Your elegant Steak Rosé Risotto is ready to be enjoyed!
